Me and my brother decided to hunt Japanese food while we were in Singapore. We decided to go to Tonkatsu Ma Maison in Mandarin Gallery, because it was very near to our apartment and it was recommended by Riri.
What a cute piggy mascot
As clearly indicated from the mascot, Ma Maison specialises in Mille-feuille Katsu. I have heard the word “katsu” long time ago, but I never really care what it actually means. Now that I work in F&B industry, I learn to pay more attention to details, such as terminology. One may guess that “katsu” means “deep fried” or “breaded with panko”; apparently, “katsu” stands for “katsuretsu”, which means “cutlet”. Fried pork cutlet is called “Tonkatsu”.
There are three categories of pork katsu: Rosu Katsu, Hire Katsu and Miso Katsu. “Rosu” is the Japanese term for “pork loin”, whereas “Hire” is the Japanese term for “pork fillet”. Miso Katsu is either Rosu or Hire that is polished with miso sauce. In addition, there is a special pork, the black pork aka Kurobuta.
For those who cannot decide which ingredient to pick, you may choose the mixed platters, including Iroiro Katsu and Okonomi Katsu. My brother picked the Mille Feuille Katsu Set – Deep fried multi layered slice pork cutlet, which comes with a drop of yellow mustard, a huge pile of shredded cabbage, a bowl of steamed white rice, a bowl of tonjiru, a small plate of pickled daikon and an empty three-section sauce plate.
Each slot of the sauce plate is indicated with the name of condiments, which are salt, sweet Tonkatsu sauce and another unknown sauce. Tonjiru is actually miso soup with pork and daikon, the soup is much richer than regular miso soup.
Ma Maison claimed that the rice is very delicious, because it is made with a traditional Japanese rice cooker called Kamado.